- 1 recipe game rub (see below)
- 1 recipe veal stock reduced by ¾ (2 cups) (see below)
- 24 oz. flat iron steak
- 1 pint blackberries
- ½ cup sugar
- 4 large cloves garlic, roasted (see recipe)
- 1 quart rocket greens
- 1 cup olive oil
- 1 cup red wine vinegar
- ½ lime, juiced
- Dominique’s Fleur de Sel
- Cracked black pepper
Makes 7 5 oz. souffles
- 1 tbsp. shallots minced
- 1 tbsp. garlic minced
- 1/3 lb. butter
- 1 cup all purpose flour
- 1 cup whole milk
- 1 tbsp. game rub
- 1 ½ tbsp. Dominique’s Fleur de Sel
- 12 oz. goat cheese
- 6 eggs yolks and whites separated
- ½ cup blue corn meal
- 1 tbsp. butter
- 2 cups braised pheasant legs and thighs
For SouffléIn a heavy bottom sauce pan melt butter to a simmer. Add shallots and garlic and sauté for 5 minutes stirring frequently.
Add flour and whisk quickly to form roux and cook 2 minutes. Add milk and sauce will thicken quickly. Cook for 1 minute and remove to a medium size mixing bowl. Add egg yolks, goat cheese, game rub, salt, and mix well. Reserve. Whip egg whites to stiff peaks but not dry. Stir in 1/3 whites to loosen batter and then fold in the rest. Butter the ramekins and dust with cornmeal. Line the bottom of each ramekin with pheasant and then fill to top with mixture. Bake in a conventional oven at 300 degrees for 36 minutes or until a tooth pick comes out clean, like a cake.
For MojoIn a heavy bottom sauce pan combine blackberries, sugar and red wine vinegar and reduce on high heat by ½. Add reduced veal stock and simmer to desired thickness. Salt if needed.
For MeatCut flat iron across the grain into 6 ounce portions and make a small slit in the side and fill with garlic clove. Season each liberally with game rub. In a hot sauté pan coat bottom with olive oil and sear each side of steak for 2 minutes. Pull steaks off heat and let rest at room temperature for at least 10 minutes. Three minutes before the soufflés are ready put steaks in oven to warm.
To PlateRemove soufflés from oven and invert to center of plate. Remove steaks and slice on bias across the grain. Top meat with mojo and garnish with salad.
For SaladToss rocket greens with olive oil, Dominique’s Fleur de Sel, fresh cracked pepper and juice of ½ a lime.
- 1 cup guajillo chile powder
- 1 cup Kosher salt
- ½ cup cumin, ground
- 1 cup rosemary, finely chopped
- 1 cup thyme leaves, finely chopped
- ¾ cup black pepper, coarsely ground
- 1 cup garlic powder
- 1 cup brown sugar
Combine all ingredients, and mix well. Put what you don’t use in a separate container, and keep in your pantry.
Makes 2 quarts
- 8 pounds veal bones (or veal and beef bones), cut into 2-inch chunks
- 2 medium onions, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 leek, coarsely chopped
- 2 large tomatoes, quartered, or 1/2 cup tomato paste
- 1 teaspoon whole peppercorns
- 2 bay leaves
- 2 sprigs fresh thyme
- About 8 garlic cloves, smashed, optional
If you want to make lamb stock, substitute lamb bones for the veal and beef bones and continue with the recipe.
Preheat the oven to 450 degrees F.
Arrange the bones in a roasting pan, large enough to hold them in a single layer. Roast in the oven until dark golden brown, about 1 1/2 hours, turning to brown all sides. After one hour, add the remaining ingredients to brown. Transfer the bones and vegetables to a large stockpot, 10- to 12-quarts.
Pour off the fat from the roasting pan and deglaze the pan with 2 cups of water, scraping up any particles that stick to the bottom of the pan. Pour into the stockpot with enough additional water to cover the ingredients by 3 inches. Bring the water to a boil, reduce the heat, and simmer, uncovered, 4 to 6 hours, skimming the foam as it accumulates on top, and adding water as needed to keep the bones and vegetables covered at all times.
Strain the liquid into a clean pot, pressing down to extract all the juices. Reduce, over medium heat, until 2 quarts remain.
Cool and refrigerate in a covered container up to 3 days, discarding any hardened layer of fat before using or freezing.
To prepare ahead
Through step 5. The stock can be frozen in small quantities and used as needed.
To make demi-glace, in step 4 reduce the liquid until 1 quart remains.